Fluffy Lemon Ricotta Pancakes
Delight in these airy lemon ricotta pancakes topped with fresh blueberry compote for a bright and satisfying breakfast.
Ingredients
Dry ingredients
- 1.5 cups All-purpose flour
- 3 tbsp Granulated white sugar
- 2 tsp Baking powder
- 0.5 tsp Fine sea salt
Wet ingredients
- 1 cup Whole milk ricotta cheese
- 0.75 cup Whole milk
- 2 Large eggs
- 1 tsp Pure vanilla extract
- 2 tbsp Unsalted butter, melted
Flavorings
- 2 tbsp Fresh lemon zest
- 2 tbsp Freshly squeezed lemon juice
Blueberry topping
- 2 cups Fresh or frozen blueberries
- 2 tbsp Maple syrup
- 1 tsp Additional lemon juice for compote
Instructions
- Combine sugar and lemon zest; rub to release oils.
- Add ricotta, milk, eggs, vanilla, and butter; whisk until smooth.
- Mix in sifted flour, baking powder, and salt; fold gently.
- Cook pancakes on a greased griddle until golden, about 2-3 minutes per side.
- Simmer blueberries, maple syrup, and lemon juice for 5 minutes to make the compote.
Notes
For extra fluffiness, do not overmix the batter.